Recipe for: Tortelloni stuffed with oscypek cheese and sorrel in a butter-sage sauce - photo 1
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Recipe for: Tortelloni stuffed with oscypek cheese and sorrel in a butter-sage sauce

Pikantne Italian Cuisine Main dishes 90 min Medium 4 wyświetleń ~44.44 PLN * - (0)
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Description

Delicate tortelloni filled with aromatic, slightly smoky oscypek cheese and tangy sorrel, served in a warming, buttery sage sauce. This dish combines Italian fresh ravioli technique with Polish seasonal ingredients: spring sorrel and oscypek. It is a winter-warming suggestion perfect for the cooler days of spring when the first sorrel appears — it pairs well with roasted root vegetables or a light arugula salad. Flavor notes: the contrast of smoky cheese, the tartness of sorrel, and nutty butter with a herbal hint of sage. Visual appeal: golden sage leaves in shimmering butter and the delicate folds of fresh tortelloni.

Ingredients Used

Ingredients (13)

Servings:
4
  • Wheat flour 300 g
  • Chicken egg 3 szt. (~180 g)
  • Oscypek 2.5 szt. (~250 g)
  • Cottage cheese 150 g
  • Sorrel 120 g
  • Butter 100 g
  • Sage 15 g
  • Onion 1 szt. (~150 g)
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parmesan 50 g
  • 30% heavy cream 100 g
  • Garlic 2 ząbki (~10 g)
💰 Szacowany koszt dania: ~44.44 PLN (11.11 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Sift 300 g of wheat flour onto a work surface or into a large bowl, forming a mound. Make a deep well (crater) in the center with a diameter of about 8-10 cm. Crack 180 g of eggs (3 pieces) into the well. Add 2 g of salt (about 1/2 teaspoon).

Ingredients: Wheat flour, Salt
Use a wide countertop or a large bowl. Sifting aerates the flour and makes it easier to knead the dough.
2

Start mixing with a fork or your finger, slowly incorporating the flour from the sides into the eggs. When the mixture becomes too thick, start kneading with your hands: gather the flour from the sides and work it into the eggs until a uniform dough forms.

Ingredients: Wheat flour
If you have a stand mixer, use the dough hook and mix on low speed for 3-4 minutes. If you are kneading by hand, you will need 7-10 minutes.
3

If the dough is too dry, add a little water (1 teaspoon at a time); if it's too sticky, sprinkle a little flour. Knead until the dough is smooth, elastic, and stops sticking to your hands — about 8-10 minutes by hand.

Ingredients: Wheat flour
Use a wooden pastry board or a clean countertop surface. Test: stretch a piece of dough - it should become thin but not tear easily (the so-called 'window' is a sign of good gluten development).
4

Form the dough into a ball, wrap it in plastic wrap, and let it rest for 30 minutes at room temperature — this will allow the gluten to relax and make rolling easier.

Ingredients: Wheat flour
If the kitchen is cool, place the bowl in a slightly warmer spot. Don't skip the resting time — the dough will be less elastic.

Filling

5

Peel and finely chop 150 g of onion. In a pan, heat 10 g of butter (from the sauce portion) and sauté the onion for 4-5 minutes over medium heat until it becomes translucent and sweet.

Ingredients: Onion, Butter
Use a pan with a diameter of 20-24 cm. Fry until the onion is no longer raw, do not brown it too much, control the temperature.
6

Grate 250 g oscypek on a coarse grater or chop it very finely. In a bowl, combine the grated oscypek with 150 g of cottage cheese, add the drained and chopped sorrel (120 g of leaves, coarsely chopped). If you are using garlic (optional), add 10 g finely chopped and sauté it with onion for 30 seconds before adding it to the mixture. Season with salt carefully (oscypek is salty) and 2 g of black pepper; mix thoroughly.

Ingredients: Oscypek, Cottage cheese, sorrel, Black pepper, Garlic, Onion
The filling should be compact but not dry. Try a small amount of the filling - taste and season, keeping in mind the saltiness of oscypek.

Shaping the tortelloni

7

Roll out the dough thinly (to about 1-2 mm) on a lightly floured surface. If you have a pasta machine, pass it through the thickest setting, then gradually to thinner settings until you achieve 1-2 mm. Cut out squares with a side of about 6-7 cm.

Ingredients: Wheat flour
Use a rolling pin or a pasta machine. Work in batches, covering the remaining dough with plastic wrap to prevent it from drying out.
8

Place a teaspoon of filling (about 10-12 g) on each square. Moisten the edges with water using your finger, fold each square in half to form a triangle, and press the edges. Then, bring together two opposite corners of the triangle, wrap it around your finger, and press to form a ring shape of the tortelloni. Check if the edges are sealed — a gentle press should not open the dumpling.

Ingredients: Cottage cheese, Oscypek, sorrel, Wheat flour
Work quickly to prevent the edges from drying out. If the dough is sticky, sprinkle a little flour. Use a small spoon and a clean finger for moistening when shaping.

Cooking tortelloni

9

In a large pot, bring at least 2 liters of salted water to a boil (add 10 g of salt). Add the tortelloni in batches, no more than 12-15 pieces at a time, to prevent them from sticking together. Cook for 3-4 minutes from the moment they float to the surface; fresh pasta cooks quickly.

Ingredients: Salt, Wheat flour
Use a large pot and a slotted spoon. Test: the tortelloni should be firm, the filling hot when cut. Do not cook for too long — they will become rubbery.

Sauce and finishing touches

10

In a large skillet over medium heat, melt 100 g of butter and heat until it starts to foam slightly and changes to a light golden color (3-4 minutes). Add the sage leaves (15 g) and fry for 1-2 minutes until they become crispy; be careful not to burn the sage. If using cream (optional), add 100 g of cream at the end and heat for 30 seconds until the sauce thickens, making sure it doesn't boil.

Ingredients: Butter, sage
Use a pan with a diameter of 24-28 cm. Key: the butter should be light golden, not burnt. If the butter starts to darken too quickly, reduce the heat.

Assembly

11

Remove the tortelloni with a slotted spoon directly from the pot to the pan with butter and sage. Gently shake the pan or stir with a wooden spoon for 1 minute to coat the pasta with the sauce. Season with a pinch of salt and 2 g of black pepper to taste.

Ingredients: Butter, sage, Black pepper, Salt
Do not overcrowd the pan; work in two batches if necessary. The sauce should gently coat each tortellini.

Serving

12

Arrange the tortelloni on warmed plates, drizzle with the remaining butter and sage from the pan. Optionally, sprinkle with 50 g of grated Parmesan and drizzle with a bit of freshly ground pepper. Garnish with a few crispy fried sage leaves.

Ingredients: Parmesan, sage, Black pepper
Use wide flat plates for serving. Additionally, you can add fresh arugula or drizzle with olive oil before serving.

Additional suggestions

13

If you want to add creaminess, mix 1-2 tablespoons of cream into the sauce just before adding the tortelloni. To enhance the flavor, you can add 10 g of finely chopped garlic to the sautéed onion in the filling.

Ingredients: Garlic, Parmesan
Remember that garlic is optional — it can overpower the delicate flavor of sorrel. Additionally, you can add parmesan for texture and a salty finish.

Fun Fact

💡

Oscypek is a traditional smoked cheese from sheep's milk; combining it with Italian dumplings is an example of culinary fusion that uses local products in a classic pasta technique.

Best for

kolacja zimowa świąteczna kolacja romantyczna kolacja

Tips

🍽️ Serving

Serve immediately after preparation, while the sauce is still glossy. A light arugula salad with lemon vinaigrette or roasted root vegetables pairs well with tortellini. For a bolder flavor, sprinkle with freshly grated Parmesan.

🥡 Storage

Store any leftover filling in an airtight container in the refrigerator for up to 24 hours. Raw, shaped tortellini can be frozen spread out on a tray (1-2 hours), then transferred to a bag - for up to 2 months. It is best to consume the finished dish immediately; to reheat, gently warm it in a pan with a little butter for 2-3 minutes.

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